Pork Free Korean-Style Braised Short Ribs
These Korean-inspired braised short ribs are the kind of deeply savory, fall-off-the-bone dish that makes the whole kitchen smell incredible for hours. Bone-in beef ribs get a long, slow braise in a blended sauce built from Asian pear, coconut aminos, fresh ginger, garlic, and warm spices — every ingredient doing real work to build layers of flavor. The Asian pear is the secret weapon here, lending a natural sweetness and gentle acidity that tenderizes the meat while keeping the sauce beautifully balanced. Carrots and parsnips join the pot partway through, soaking up all that rich braising liquid until they're meltingly soft. Because the recipe leans on coconut aminos instead of traditional soy sauce and skips any pork-based additions entirely, it delivers that deep, umami-forward Korean flavor profile without any of the usual sourcing concerns. The final step — skimming the fat and reducing the braising liquid into a glossy, spoon-coating sauce — is what takes this from a simple weeknight braise to something genuinely impressive. Serve it over rice or alongside something to soak up every last drop of that sauce.
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Learn more →Ingredients
4 servings
For the ribs
- 3 lb bone-in beef short ribs, english-cut (about 2–3 inches thick)
- 1 tsp fine sea salt
- 2 tbsp coconut oil
For the braising sauce
- 1 asian pear (about 8 oz), peeled, cored, and roughly chopped
- ½ cup coconut aminos
- ½ cup bone broth
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 6 cloves garlic, minced
- 1 medium yellow onion, roughly chopped
For the braise
- 2 cups bone broth
- 3 medium carrots, peeled and cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 3 scallions, cut into 2-inch pieces
For serving
- 3 scallions, thinly sliced (optional)
Instructions
- 1
Place the short ribs in a large bowl and cover with cold water. Soak for 30 minutes, then drain and pat thoroughly dry with paper towels. Season all sides evenly with the fine sea salt.
- 2
Combine the Asian pear, coconut aminos, 1/2 cup bone broth, honey, apple cider vinegar, ginger, turmeric, Ceylon cinnamon, garlic, and onion in a blender or food processor. Blend until completely smooth, about 30 seconds.
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